This Instant Pot chili is a blend of beef, beans, tomatoes and spices, all simmered together in a pressure cooker until tender and flavorful. The easiest way to make chili; everyone will think you spent all day on it!
There’s nothing better than a big bowl of chili on a cool day, and this Instant Pot version is full of bold flavors, but ready in no time at all. Serve your pressure cooker chili with honey cornbread or garlic knots for a complete meal.
Sometimes I crave a bowl of chili, but I just don’t have the time to let it simmer all day. Enter the Instant Pot; rich, flavorful chili ready in less than an hour! This recipe is so easy to make and is mild enough that the whole family can enjoy it.
How do you make Instant Pot chili?
To make Instant Pot chili, you’ll need to first saute your ground beef and onions in the pot. After the beef is browned and the onions have softened, an array of seasonings go into the pot along with two types of beans, tomatoes and beef broth. Seal the Instant Pot, turn it to the Chili/Bean setting, then wait for your dinner to be ready!
How long does it take to cook chili in an Instant Pot?
It takes 20 minutes to cook chili under pressure, in addition to the time it takes you to saute the ground beef and onions. You can either release the pressure manually, or wait for the pressure to naturally release depending on how quickly you want to eat.
How do you thicken chili in an Instant Pot?
This chili comes out quite thick because it only contains a small amount of broth. If you prefer your chili to be even thicker, you can simmer it on Saute mode for 5-10 minutes after it’s already been cooked under pressure.
Tips for Instant Pot Chili
- I like to use 90% lean ground beef, as it has plenty of flavor but isn’t overly greasy. You can also use ground turkey or ground chicken.
- I use a blend of beans, with one can of kidney beans and one can of pinto beans. Feel free to use other types of beans to suit your taste, such as black beans or red beans.
- This chili makes for great leftovers. You can store the chili in an airtight container in the refrigerator for up to 3 days, or you can freeze it for up to 2 months.
- This is a mild chili, but if you prefer a spicy chili, you can add some hot sauce to taste.
- I like to serve my chili with a variety of toppings such as shredded cheese, sour cream, tomatoes, tortilla strips, avocado and green onions.
This recipe can easily be doubled to serve a crowd. Sometimes I make a double batch just for my own family, then freeze half for another night. You’ll find yourself making this recipe over and over again!
More soups and stews
- Slow Cooker Beef Stew
- Slow Cooker Turkey Chili
- Chicken Vegetable Soup
- Beef Noodle Soup
- Hamburger Soup
Instant Pot Chili
Ingredients
- 2 teaspoons olive oil
- 2 pounds ground beef I use 90% lean
- 1 onion finely diced
- 1 1/2 teaspoons minced garlic
- 28 ounce can diced tomatoes do not drain
- 3 8 ounce cans tomato sauce
- 3/4 cup beef broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons cocoa powder
- 1 teaspoon granulated sugar
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon ground pepper
- 15 ounce can kidney beans drained and rinsed
- 15 ounce can pinto beans drained and rinsed
- Assorted toppings such as shredded cheese, tomatoes, green onions and sour cream
Instructions
- Turn your Instant Pot to Saute, then select More. Add the olive oil to the pot. Add the meat and cook until browned, breaking up the beef with a spatula as you stir.
- Add the onion and cook for 3 more minutes or until softened.
- Add the garlic, tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, cocoa powder, sugar, salt, pepper and beans to the pot.
- Turn the Instant Pot to the Chili/Beans setting and place the lid on the pot. Cook for 20 minutes. Release the pressure either manually or allow it to release naturally.
- Serve with assorted toppings.
How would you cook if you add fresh peppers and frozen corn ?
Add the peppers with the onions and stir in the corn at the end.
Excellent!! I made this for some international athletes who play for a college near our home. They came to our house for a meeting, and I had lots of rice and this chili for them to eat 🌶🍚 They LOVED it – and loaded it up with all the extras (cheese, chopped onion, tortilla chips, sriracha sauce…:) It was so much fun!!
Next time I’ll make MORE of everything 🙆♀️
I made it with ground bison, and used stewed tomatoes – because that’s what I had. Also, I cooked it on the lower pressure setting – so I wouldn’t get a burn warning. Everything else was the same.
THANK YOU!! P.S. Also they were surprised to hear that the secret ingredient was cocoa!
After closing the lid and hitting bean-chilli do I keep it on normal or hit over to more?
Normal!
I don’t like too much broth in my chili, I like it thick! I used 2 lbs ground venison and one lb hamburger and used more spices and added some fresh jalapenos I had in the freezer. I also used one can light kidney beans and black beans. It was very good!
This is the best chili I’ve ever had!!!!
I couldn’t stop eating it.
Did I miss something? Do you drain grease after browning meat?
I use 90% lean ground beef which does not really produce any grease. If your meat is greasier then definitely drain it!
How long would you cook it if you used dried beans?
You’d cook for 35 minutes and do a natural pressure release!
This was fantastic! I used a pound of burger and pound of ground venison. We all loved this. Could you please tell me the serving size the nutritional breakdown is for? Thanks!
It’s for 1 1/2 cups!
Will this fit in a 3 qt pot?
You’ll want to halve the recipe for that size pot!
My Lux version doesn’t have a chili/beans setting. Only soup/broth and porridge buttons. I chos porridge and hoping for the best.
You can also use manual pressure on high!
This is so amazing. I have made this twice now and have even had to sub some crushed tomatoes for sauce this time as I didn’t realize I only had one can. And I did beef and pork this time and it was still perfect. My kids and hubby love it. I am the worst when it comes to Chili it always sucks so it’s been great hearing they finally like a chili I have cooked. Thank you so much for this recipe it will be made at least once a month or more here.
Will double recipe fit in 6 qt insant pot?
That should be fine!
Delicious and not too spicy. Our teenage girls really liked it too!
Will this fit in a 6 qt instant pot?
Yes it will!
Is it okay if I don’t have any cocoa on hand?
Yes you can omit!
We are cutting the recipe in half do we change the cook time?
It should be the same!
If I’m doubling the recipe do I have to double the cooking time?
The cook time should stay the same!
I made this tonight, it is amazing! used sausage a friend had given me.
I use bison, which tastes like really good beef, but is low in fat and cholesterol. Beef bone broth is a nice enrichment for the broth and good for you, too. You can use the soup button.
This is hands down the best chili I’ve ever made and I’ve made at least fifty different recipes. Soupier than I’m used too but it’s not an issue! I will be using this recipe at our next chili competition at church.
My Instant Pot doesn’t have a Chili Beans setting. Should I just do 20 minutes Manual?
Yes that’s fine!
Hello
Made this tonight. It’s awesome!!
Which pressure did you use: high or low?
I had got a burn message and I added 1/3 cup of water and chose the low pressure setting. Came out good.